Escubat - Grapefruit Wit - Beer Recipe - Brewer's Friend

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Escubat - Grapefruit Wit

182 calories 19 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 54 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 79% (brew house)
Source: JH
Calories: 182 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created: Monday April 3rd 2017
1.059
1.015
5.7%
17.0
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg German - Bohemian Pilsner8 kg Bohemian Pilsner 38 1.9 70.2%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 17.5%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 8.8%
0.40 kg Corn Sugar - Dextrose0.4 kg Corn Sugar - Dextrose 46 0.5 3.5%
11.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Perle50 g Perle Hops Leaf/Whole 7.2 Boil 60 min 16.95 25%
50 g Perle50 g Perle Hops Leaf/Whole 7.2 Dry Hop 5 days 25%
100 g Simcoe100 g Simcoe Hops Leaf/Whole 12.7 Dry Hop 5 days 50%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Cardamom Spice Boil 5 min.
15 g Coriander Spice Boil 5 min.
4 each Grapefruit peel Other Boil 5 min.
4 L Grapefruit Juice Other Primary 1 min.
5 g Grapefruit peel Other Secondary 5 days
3 each Lemon juice Other Kegging 1 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 348 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38 L Infusion -- 65 °C 90 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.95 L. Suggest reducing initial water volume to 45.4 L and adding 8.55 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 29.7
Mash volume with grains 37
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 35.9 L) 36
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 54 L) 54
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 48
Going into fermentor 48
Total: 65.7  
Equipment Profile Used: System Default
 
Notes

Mash start 13.30 at 67C

Boil start 15.50

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  • Public: Yup, Shared
  • Last Updated: 2017-04-20 01:38 UTC